Balsamic Roasted Onions

  • 4 large onions
  • 1 tablespoon olive oil
  • 1/3 cup balsamic vinegar
  • ½ teaspoon salt

Preheat the oven to 450°F.

Slice the tops off of the onions and peel, leaving root ends.

Cut each onion into 8 wedges, taking care to slice through the root so the wedges stay intact.

Place the onions in a single layer in a 9-inch by 13-inch baking dish and toss with the olive oil.

Pour the balsamic vinegar over the onions and sprinkle them with the salt.

Cover the dish with foil and bake for 45 minutes or until the onions are almost tender.

Uncover the dish and bake for another 8 minutes or until the onions are soft and caramelized on the bottom.

  • Yields: 8 servings
  • Preparation Time: 1 hour
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